Deer on ice or in ice?

[TedKennedy]

I have had it both ways. Sometimes its cold enough it hangs outside overnight.

One thing I can assure you, my deer are quickly gutted and cooled. I am not one of those guys that want to haul it around all day and show it off.

That's me. I usually have an ice chest full of ice before I ever leave the house. Deer/hogs get gutted as soon as they're down, next stop is on my hoist to be skinned and put in cooler.

On the odd days that the weather is cold and predicted to be so for a few days, I'll skin and let hang. The meat shrinks as it ages, and the minute fibers will break since it's connected to the bone. That results in tender cuts of muscle (steaks, roasts). For ground meat it makes little difference.

Temperature is everything - regardless of which method you prefer. Cold meat (as in very very cold) is much easier to slice accurately.

 

[AER244]

I gut immediately and usually clean it that evening. Stuffing with ice if shot in the morning and warm. I put the meat on top of ice in a cooler with the drain plug pulled and refill with ice as needed so the meat usually ends up in the ice at some point. I keep meat off the bottom of the cooler so it doesn’t sit in water though.

 

[Jgibs0321]

Bag it in something breathable or plastic?

We just use black plastic trash bags!

 

[meatGrinder]

I have had it both ways. Sometimes its cold enough it hangs outside overnight.

One thing I can assure you, my deer are quickly gutted and cooled. I am not one of those guys that want to haul it around all day and show it off.

Nothing says 'bad-ass' though like having a big buck parade around town on your milk route.

 

[Oklahomabassin]

Nothing says 'bad-ass' though like having a big buck parade around town on your milk route.

the internet sensations have that down pat.